Light mushroom risotto

Name: Light mushroom risotto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion (80 g); 2 Garlic clove; 2 TABLESPOONS Olive oil; 250 g Risotto Rice; 200 ml dry white wine; 600 ml Vegetable broth (instant); 500 g mixed mushrooms (e.g. chanterelles, mushrooms, oyster mushrooms); 1 bunch of parsley; 2 Spring onions; 50 g extra lean diced ham

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion (80 g)
2 Garlic clove
2 TABLESPOONS Olive oil
250 g Risotto Rice
200 ml dry white wine
600 ml Vegetable broth (instant)
500 g mixed mushrooms (e.g. chanterelles, mushrooms, oyster mushrooms)
1 bunch of parsley
2 Spring onions
50 g extra lean diced ham

Directions

1
Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and garlic until transparent. Add rice and fry briefly. Add wine and half of the broth, bring to the boil and cook covered over a low heat for about 20 minutes.
2
Once the liquid has been absorbed, add the remaining stock gradually, stirring from time to time. Wash the mushrooms if necessary, otherwise clean and shine. Cut large mushrooms smaller. Wash parsley, dab dry, pluck leaves from the stalks.
3
Put some leaves aside for garnishing. Cut the rest into strips. Clean and wash spring onions and cut them diagonally into rings. Heat 1 tablespoon of oil in a large coated pan, fry the diced bacon briefly.
4
Add the mushrooms in 2 portions and fry for about 5 minutes each at medium heat. Season with salt and pepper. 2 minutes before the end of the cooking time fold in spring onions and parsley. Fold the mushroom mixture into the risotto.
5
Season risotto with salt and pepper and arrange in plates. Garnish with parsley leaves.